Potato and leek soup is one a soup that I love to eat but rarely make. When I think about making soup I always default to my usual Butternut Squash and Roasted Red Pepper recipe but I think I’ve actually eaten it so many times recently that I’ve been in the mood for something different. So I bought some leek and potatoes and decided to give it a go.
2 Russet Potatoes
1 clove of garlic
1 vegetable stock cube
Peel and chop the potatoes and chop up the leeks and onion. Fry the onions and garlic until soft then add the potatoes, leeks and 6 cups of water. Bring to the boil and then let simmer until the vegetables are soft. Allow to cool slightly then blend until smooth. Season to taste with salt, black pepper and parsley.
I made this soup one evening after work, while I was making soft bread rolls. I can’t remember whether I wanted the soup because I was making the rolls or the other way around but either way I’m glad I made them both because they went perfectly together.
Now that Autumn is slowing rolling in it’s the perfect time for me to branch out and attempt some different soup recipes outside of my easy 3 (oh and the third one is tomato soup!).